October 2014 Newsletter
A Great Cause!
As we begin our approach to the holiday season we also turn our attention, more so than usual, to those who may be less fortunate or are experiencing some hard times. During October Angela’s will donate $1 to the New Hampshire Food Bank for every pound of fresh pasta that we sell. Every dollar donated provides 2 meals. Please help bring a little extra comfort to those in need.
Parmigiano Reggiano Academy Oct 28
We are offering a complimentary special tasting program in conjunction with the Consorzio Parmigiano-Reggiano on Tuesday October 28 at 7:00p.m. The class provides the opportunity to learn and experience the changes that aging makes in Parmigiano Reggiano cheese. Cheese samples and takeaways are part of the class. We will also be offering a few holiday inspired ideas for serving this delicious cheese. Seating is limited, so sign-up early.
Wines of the Month:
Tilia – wines from Argentina. The wines from Tilia are made with a unique combination of fruit sourced from the traditional Eastern Region and the dynamic Southern Region of Mendoza.
Winemaker Notes: Golden yellow in color, the Tilia Chardonnay has aromas of ripe citrus fruits with subtle floral notes and a touch of vanilla, a contribution made by the oak barrels in which this wine is briefly aged. On the palate, the wine has flavors of pear and tropical fruits with hints of vanilla and spice on the finish. The finish is clean and bright.
Winemaker Notes: Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice.
Oct. Special: $9.95 per bottle or 2 for $17.90
Pasta of the Month:
Fall Harvest / Mixed Squash Ravioli – An autumn blend of pumpkin, butternut squash, and sweet potato wrapped in a sage pasta.
Package of 10 $6.95
Cheese of the Month:
Huntsman is a concoction of two classic cheeses produced in the English countryside. Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese with a distinctive flavor profile. Though the combination seems unusual, the English cheese makers have made it possible by presenting a layered representation of the two cheeses. Stilton is sandwiched between layers of satiny Double Gloucester, resulting in a powerful flavor combination of the two. It is a difficult cheese to cook with, but visually stunning on a cheese platter.ng with our own Vermont artisan cheddar, we’ve made this Vermont staple tipsy by hop finish. Makes a great pairing partner to any brew
October Special @ $15.50/lb.
Wine and Food Tastings:
Friday Oct 3 – Wine tasting with Mike from Crush Wines. 3:00 to 6:00 p.m.
Friday Oct 10 – Wine tasting with Colleen from Perfecta Wines. 3:00p.m. to 6:00p.m.
Friday Oct 17 – Wine tasting with Dennis from Bay State Wines. 3:00p.m. to 6:00p.m.
Friday Oct 24 – Wine tasting with Jen from M.S. Walker. 3:00p.m. to 6:00p.m.
Check our website or facebook for additional tastings or updates during the month.
What’s New At Angela’s
Stonewall Kitchen – No Sugar Added Spreads. Fruit is the first and primary ingredient in these recently introduced spreads. Made without preservatives and sweetened with Stevia, these delicious spreads have all the sweetness of delicious ripe fruit. Spread it on toast, spoon it into hot cereal or enjoy it over ice cream. Available in blueberry, strawberry, and raspberry.
7.25 oz. jar $5.95
Introducing the Fam family of Oils and Balsamic Vinegars from Italy.
Fam – Balsamic Vinegars from Modena, Italy. These Balsamic Vinegars age in multiple rows of wooden kegs, made from Durmast Oak, Cherry, Chestnut, Mulberry, and Juniper. Each wooden keg is filled with Balsamic similar in characteristics but differing in age. The kegs have all been previously used to store premium-quality Italian wine, allowing the wooden kegs to absorb the wine’s characteristics that are ultimately passed on to the vinegar during the aging process. That gives the Balsamic products distinctive flavor, color, consistency and aroma. The Fig, Chili and Raspberry Condiments are also made with the Balsamic. Infused with flavors, the vinegars are of the highest quality The longer the aging, the smaller the kegs. The Tradizionale is aged a minimum of 12 years, and is the ultimate in Balsamic’s complex flavor and thick, syrupy texture.
250ml bottle $29.95
Fam – Dominus Riserva Extra Virgin Olive Oil.
Winner of a 2014 Gold Award at the New York International Olive Oil Competition, this truly superior extra virgin olive oil is a monovarietale, meaning it contains only Ravece olives grown and pressed in Campania, Italy. Perfect for finishing roasted or grilled meats or fish, or even drizzling over the finest Parmigiano Reggiano cheese.
500ml bottle $24.95
Fam – Olio Extra Virgin Olive Oil. This lighter extra virgin olive oil, pressed from Gentile olives, is the one you’ll reach for when you’re making vinaigrettes or cooking. Sauteing with Olio will impart the pure flavor and antioxidants of more expensive extra virgin olive oil. And it’s less expensive. Just remember to follow the Italian method – low and slow.
500ml bottle $11.95
Fam – Infused Extra Virgin Olive Oil. Extra virgin olive oil is infused with fresh herbs or fruits for a heady flavor and aroma. Available in four infusions.
- Lemon – Fresh lemons are added to fresh olives during pressing to create an oil with vibrant citrus flavor and the rounded mouth-feel of extra virgin olive oil. This is the perfect EVOO to drizzle over baked or roasted fish or chicken.
- Basil – This is the oil to drizzle over a simple tomato and mozzarella pizza or over grilled or poached fish or chicken.
- Oregano – Extra virgin olive oil is infused with fresh oregano leaves for a heady flavor and aroma. Try this on grilled or roasted fish or drizzled over crostini.
- Rosemary – Rosemary is infused in extra virgin olive oil as it is pressed from just-harvested olives. Try this on grilled salmon or a pork loin roast – your guests will beg for the recipe!!
250ml bottle $11.95
Recipe of the Month
Pumpkin Caramel Cream Cheese Spread (from Stonewall Kitchen)
- 4 oz. cream cheese, softened
- 2 TBS Stonewall Kitchen Pumpkin Caramel Sauce
- 2 TBS golden raisins, coarsely chopped
- 1 TBS pecans, toasted and coarsely chopped
Combine all ingredients in a small bowl. Mix until uniform. Serve on bagels, toast, English muffins or as a dip for apples or pears.